East Meadow Shopping Center
www.zacharyspartys.com (516) 794-9770
- 2 racks pork spareribs (about 6 pounds)
- Kosher salt
- 3 tablespoons packed light brown sugar
- 2 cloves garlic, minced
- 2 teaspoons fresh thyme
- 3 tablespoons ancho chili powder
- Freshly ground black pepper
- 1/4 teaspoon cayenne pepper
- 3 cups apple cider
- 3 tablespoons ketchup
- 2 tablespoons dijon mustard
- 2 teaspoons Worcestershire sauce
Make shallow cuts between the ribs on the bone side with a sharp knife, piercing just the membrane.
Mix 1 tablespoon salt, the brown sugar, garlic, thyme, chili powder, 1/4 teaspoon black pepper and the cayenne in a bowl. Rub the spice mixture evenly over the ribs. Place the ribs on a rack in a roasting pan, loosely cover and refrigerate at least 4 hours or overnight.
Meanwhile, combine the cider, ketchup, mustard and Worcestershire sauce in a saucepan over medium heat and simmer until reduced to about 2 cups, about 30 minutes. Cover and set aside.
Preheat a grill to low heat on one side. Cook the ribs bone-side down on the cooler side of the grill, covered, until tender, about 2 hours 30 minutes. (If using a charcoal grill, add more charcoal as needed to maintain the temperature.) Continue to cook, uncovering every 10 minutes to baste with the sauce, until the ribs are glazed, about 40 more minutes. Remove from the grill and cut into pieces.
- Ranch dressing
- Chopped onions
Cube unpeeled potatoes, place in double layer of aluminum foil. Sprinkle chopped onions on top. Squirt ranch dressing over all. Fold up the foil and seal it. Bake in oven at 400 degrees F or on the grill.
So easy and so good. Great for a large crowd as you can prepare this ahead of time and refrigerate until ready to bake.